This Peach Blueberry Pie, with a lattice crust and jammy, fruit-forward filling, captures the best of summer in every buttery, flaky slice.
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What grows together, goes together they say, and nothing could be more true than that when it comes to this Peach Blueberry Pie. The soft sweetness of peaches pairs so naturally with the bright pop of slightly floral blueberries, and when they bake together into a jammy filling, it’s pure summer flavor. This pairing of blueberries balances each other beautifully, and it doesn’t need much else to shine. But a touch of orange zest and juice helps round it out, and while it might seem a little unexpected, a pinch of nutmeg adds just the right amount of warmth and complexity, making each bite taste a little more special. Bake it in a classic lattice crust; this pie is as beautiful as it is delicious and the perfect way to celebrate the bounty of the season.
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Let's Talk About Baking with Peaches
Just like with this Perfect Peach Pie recipe, it must be said that the quality of the peaches you put into your pie will directly result in how good your pie is. If your peaches are bland going in, they’ll be bland coming out. For the best results, choose just-ripe peaches (they will be firm, but gently give a bit when firmly pressed) and taste one to make sure it actually tastes like a peach.
To Peel or Not to Peel
Ultimately, whether or not to peel your peaches is a matter of personal preference; however, this recipe does not need it. The skin of a peach contains nutritional value, including fiber, vitamins, and minerals, and it's typically pretty soft and not noticeable, especially when paired with blueberries. If you do want to peel the peaches, and this is new to you, I've written an entire guide to peeling peaches (and one about freezing surplus peaches). You can check that out for full step-by-step instructions.
Working with Quick-Cooking Tapioca
The best thickener for this pie is quick-cooking tapioca. Peaches and blueberries release a lot of juice, and tapioca thickens the filling to the right consistency without cloudiness or a gummy texture, which helps maintain the flavor of the fruit.
Tips for Working with Quick Cooking Tapioca
- Do not use tapioca pearls in place of quick-cooking tapioca. If you need to substitute, use 3 tablespoons of tapioca starch or 4 tablespoons of cornstarch, keeping in mind it will slightly affect the clarity and flavor of the filling.
- Make sure to let the tapioca granules sit with the juices of the peach to allow them to hydrate. Stir the filling a few times while it sits to ensure all the granules are evenly hydrated.
- A wide open lattice isn't a good idea for this pie. Exposed tapioca granules can harden from the heat, so ensure that if you are creating a lattice or other decorative pie design, you aren't leaving too many exposed spaces.
- Like most thickeners, quick-cooking tapioca doesn’t fully set until the pie has completely cooled. If you slice it too soon, the filling will be runny. For the cleanest, prettiest slice, let it cool completely. If you prefer to serve it warm, it can always be gently reheated.
Double Crust Vs. Lattice
What type of top crust you choose is a personal preference!
Many people are intimidated by making a lattice pie crust, but it’s pretty simple to do if you follow a few easy tips and tricks. Here is a complete Guide to Making a Lattice Pie Crust if you are unfamiliar with the technique.
Aside from being extremely beautiful, a lattice serves a purpose. A lattice pie is essentially built-in ventilation. However, a full top crust is much easier to put on a pie.
How to Make It
The combination of sweet peaches and slightly tart, floral blueberries doesn’t need much else to make the filling shine. Just a touch of orange zest and juice smooths it out, and a hint of nutmeg helps bring out the fruit’s natural warmth and complexity.
Step 1: Prepare the peaches (peeling them if desired) and assemble together the peach pie filling. In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt.
Step 2: Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent). Step 3: Add the fruit filling and all the juices to the prepared pastry-lined pie dish. Dot the filling with cold bits of butter.
Step 5: Step 4: Top the pie with a tight lattice or a full pastry, with a few vent holes.
Step 6: Trim the edges and crimp as desired. If the pastry feels too warm, place the pie in the refrigerator or freezer until it firms up again. At this juncture, the pie could also be frozen and baked at a later date.
Step 5: Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.
Step 6: Bake the pie until golden brown and bubbly. For more in-depth details on baking double-crust fruit pies, see this article.
Serving + Storing
The pie needs to cool for at least two hours. If you serve it while it is hot, it will be soupy and won't maintain a nice, clean slice. (You won't catch me saying not to do this, as it's truly delicious, but be aware that it will be messy.) It's best to serve the baked pie just slightly warm or at room temperature. It can be served as is or with ice cream (like peach, or blueberry ice cream).
More Peach Recipes
More Blueberry Recipes
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Full Recipe
Peach Blueberry Pie
This Peach Blueberry Pie, with a lattice crust and jammy, fruit-forward filling, captures the best of summer in every buttery, flaky slice.
- Prep Time: 00:25
- Cook Time: 00:60
- Total Time: 1 hour 25 minutes
- Yield: 8-10 slices
- Category: Fruit Pie
Ingredients
- 1 batch Best Butter Pie Crust or Flaky Pie Crust
- 2 pounds (about 5-7) just-ripe peaches
- ¾ cup (150 grams) granulated sugar
- 3 tablespoons quick-cooking tapioca (see note)
- ½ teaspoon orange zest plus 1 tablespoon (15 grams) orange juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch coarse kosher salt
- 2 cups (250 grams) fresh blueberries, washed and dried
- Egg wash (optional)
- Turbinado sugar, for garnish (optional)
Instructions
- Prepare the pie pastry and let it rest overnight, if possible.
- Preheat the oven to 425ºF and place an oven rack in the lowest and middle parts of the oven.
- Roll out the pastry: Roll out 1 pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second disk of pastry and cut strips to make a lattice, if desired, or just roll out as a full top crust. Place the lattice strips or top crust in the refrigerator until ready to use.
- Peel the peaches, if desired, then halve and pit them. Dice the peaches into bite-sized pieces and transfer them to a large bowl.
- To the bowl, add the sugar, quick-cooking tapioca, orange zest and juice, vanilla extract, nutmeg, and salt. Let the fruit macerate and the tapioca soften for 10 minutes. Add in the blueberries and carefully toss to coat.
- Place the filling and all the juices inside the pie shell. Arrange the fruit in the pie crust to eliminate any gaps and lightly press down on the mixture to compact it.
- Place the top pie crust over the filling as a lattice (or as a full crust, if desired). Trim the edges and crimp the bottom and top crusts together. (If making a full crust, cut a few slits in the crust to help the steam escape while it is baking.)
- Brush the top crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake the pie on a rimmed baking sheet on the lowest rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF, another 35 to 40 minutes.
- Transfer to a wire rack to cool. Let the pie cool at room temperature for at least 6 hours to let the juices set up.
- Serve at room temperature.
Notes
Do not use tapioca pearls in place of quick-cooking tapioca. If you need to substitute, use 3 tablespoons of tapioca starch or 4 tablespoons of cornstarch, keeping in mind it will slightly affect the clarity and flavor of the filling.
Peaches and blueberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe as written will work for standard peaches and blueberries.
A classic butter pie crust is great here. Some other good choices would be this Ultra Flaky Pie Crust, Sour Cream Pie Crust or Cream Cheese Pie Crust.
Peeling the peaches is optional. Because they're paired with blueberries, the skins aren't too noticeable, but you can peel them if you prefer. Need help? Check out this tutorial on How to Peel Peaches.
The blueberries are added last when making the filling to help them keep their shape before baking. Their skins can be delicate, and mixing them too much with the sugar and peaches may cause them to burst. This small step is optional, but encouraged.
The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. For a peach pie, aim for an internal temperature above 200ºF. For more in-depth details on baking double-crust fruit pies, see this article.
A baked Peach Blueberry Pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
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